Easter Bread

This festive Italian Easter bread is a slightly sweet yeast-leavened bread that will delight your guests! This bread recipe is quite easy to make and is similar to brioche bread or challah bread dough as it’s thick, soft, and buttery. The stand mixer does most of the work, and you simply braid the dough together and form a wreath!

This Easter bread recipe is also perfect for celebrating the start of Spring as the colorful eggs and sprinkles add a pop of color to your bread. If you need Easter recipe for your celebrations, try my capirotada recipe, hot cross buns recipe, and homemade peanut butter eggs recipe!

What You Need to Make This Recipe

Milk — use whole full-fat milk for the best flavor. Make sure to warm the milk ahead of time. The milk needs to be lukewarm so the yeast can bloom. Make sure it is not too hot as the heat will kill the yeast.

Yeast — always double-check the expiry date of your yeast. If it is past its best before date, it’s best to pick up a new packet of yeast at the store.

Eggs — you’ll need quite a few eggs for this recipe. Two eggs are for the bread dough, and the rest are to be dyed to place into the bread. White or brown eggs are fine for Easter bread. Brown eggs are just as easy to dye as white eggs, but they will not be pastel but more earth-toned.

Butter — make sure you bring the butter to room temperature so it will cream easily. Room temperature means it’s soft enough, so when you press into it, your finger leaves a dent, but not too soft that it’s greasy or oily. The butter needs to be unsalted as well. The amount of salt between butter brands varies, so use unsalted for consistency.

How to Make Easter Bread

1. Stir together the milk, 1 teaspoon of sugar, and yeast in a small bowl. Let stand until foamy, about 5 to 8 minutes. Meanwhile, lightly oil a large bowl.

2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the yeast mixture and two eggs. Mix on low speed until a very soft dough forms, about 5 minutes.

3. Increase the speed to medium, and gradually add the butter, about 1 tablespoon at a time, to the dough. Fully incorporate each piece of butter before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic. Transfer the dough to the greased bowl, cover, and let rise in a warm place until doubled in size, for about 1 hour 30 minutes to 2 hours.

4. Dye the remaining eggs in the colors of your choosing.

5. Punch down the risen dough, and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal.

6. Place the braid on a parchment-lined baking sheet and shape the braid into a circle making a braided wreath. Pinch the ends together to seal.

7. Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size, for about 30-45 minutes.

8. Once risen, brush the wreath with the beaten egg and top with sprinkles. Bake for 25 to 30 minutes or until golden brown. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes before serving.

Pro Tips for Making This Recipe

• When kneading the dough (before you add the butter), the dough will look very dry. Avoid the temptation to add more milk. It will begin to come together, and once you add the butter, the dough will become properly hydrated.
• When adding your butter to the dough, try and aim for the bottom and center of the bowl; this will help your butter incorporate easier and faster.
• Place one of your eggs over the pinched seams of the braid to hide the seam.
• There is no need to brush the eggs with egg wash before baking.
• I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then sprinkle it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup. Too much flour will lead to a dense and dry Easter bread.
• The eggs do not need to be cooked beforehand as they will cook in the oven alongside the bread.

Frequently Asked Questions

How do I store leftovers?

You can store leftover bread in an airtight container or bag for up to 5 days. Store the Easter bread in the fridge if you want to keep the eggs in the bread. You can also remove the eggs and store the bread at room temperature.

Can I freeze leftovers?

You can freeze leftover Easter bread in a freezer-safe bag for up to 2 months. Remove the eggs before freezing.

How do I dye eggs?

For each color you want to use, place ½ cup hot water, 1 tablespoon white distilled vinegar, and several drops of food coloring in small bowls or cups. Add the eggs to the warm dye, and let sit until the entire shell has absorbed the dye, about 3 minutes. Remove and let dry the dyed eggs on paper towels for about 1 hour.

What is the symbolism behind the bread?

Bread has a long history of playing important roles in religious ceremonies and holidays. This Easter bread is shaped like a wreath to symbolize the crown of thorns worn by Jesus Christ. It is also braided beforehand with three pieces of dough to represent the Holy Trinity: The Father, The Son, and The Holy Spirit. And finally, the eggs in the bread represent rebirth.

If you’ve tried this Easter Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

5 from 27 votes

Easter Bread

Soft, sweet, and decorated with colorful eggs and sprinkles, this Easter Bread recipe comes together easily with a few simple ingredients.

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Course bread

Cuisine Italian

Prep Time 3 hours hours

Cook Time 30 minutes minutes

30 minutes minutes

Total Time 4 hours hours

Servings 12 servings

Calories 339kcal

Author John Kanell

Video

Equipment

• ▢
  Stand mixer
• ▢
  mixing bowl
• ▢
  Baking Sheet
• ▢
  Parchment paper

Ingredients

Dough:

• ▢ 1 cup lukewarm whole milk (about 100°F/240ml)
• ▢ ½ cup plus 1 teaspoon granulated sugar divided (105g)
• ▢ 1 packet active dry yeast (2¼ teaspoons/0.25-ounce/7g)
• ▢ 4½ cups all-purpose flour plus additional for dusting (540g)
• ▢ 2 teaspoons salt
• ▢ 2 large eggs beaten
• ▢ ⅓ cup unsalted butter cubed and at room temperature (76g)

Topping:

• ▢ 4 to 6 large eggs uncooked and dyed with food coloring (see Notes)
• ▢ 1 large egg plus 1 teaspoon water beaten
• ▢ sprinkles optional

Instructions

For the Dough:

• Stir together the milk, 1 teaspoon of sugar, and yeast in a small bowl. Let stand until foamy, about 5 to 8 minutes. Meanwhile, lightly oil a large bowl.
• In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until a very soft dough forms, about 5 minutes.
• Increase the speed to medium, and gradually add the butter, about 1 tablespoon at a time, to the dough. Wait until each piece of butter is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic, about 8 to 10 minutes. Transfer the dough to the greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour 30 minutes to 2 hours.
• Line a large rimmed baking sheet with parchment paper.
• Punch down the risen dough, and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal. Place the braid on the lined baking sheet and shape the braid into a circle making a braided wreath. Pinch the ends together to seal.

For the Topping:

• Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size, about 30-45 minutes.
• Preheat the oven to 350°F while the wreath is rising.
• Once risen, brush the wreath with the beaten egg and top with sprinkles, if using.
• Bake for 25 to 30 minutes or until golden brown. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes. Serve warm or at room temperature.

Notes

• When kneading the dough (before you add the butter), the dough will look very dry. Avoid the temptation to add more milk. It will begin to come together, and once you add the butter, the dough will become properly hydrated.
• When adding your butter to the dough, try and aim for the bottom and center of the bowl; this will help your butter incorporate easier and faster.
• Place one of your eggs over the pinched seams of the braid to hide the seam.
• There is no need to brush the eggs with egg wash before baking.
• I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup. Too much flour will lead to a dense and dry Easter bread.
• The eggs do not need to be cooked beforehand as they will cook in the oven alongside the bread.

To dye the eggs:

• For each color you want to use, place ½ cup hot water, 1 tablespoon white distilled vinegar, and several drops of food coloring in small bowls or cups. Add the eggs to the warm dye, and let sit until the entire shell has absorbed the dye, about 3 minutes. Remove and let dry the dyed eggs on paper towels for about 1 hour.

Nutrition

Calories: 339kcal | Carbohydrates: 53g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 439mg | Potassium: 128mg | Fiber: 1g | Sugar: 17g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg

*Nutrition Disclaimer

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